Portable boiling, roasting, and baking apparatus.



C. LAMPERT. PORTABLE BOILING, RoAsTlNG, AND BAKING APPARATUS.

APPLlCATlON FILED OCT. 5, 1911.

Patented Jan. 25J 1916.

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PORTABLE BOILING, ROASTING, ANI) BAKING APPARATUS.

Application led October 5, 1911.

To all whom t may concern.'

Be it known that I, yCARL LAMPERT, ra sub.- ject of the Emperor of Germany, and a resident of Frankfort-on-the-Main, Germany, have invented certain new and useful improvements in Portable'` Boiling, Roasting, and Baking Apparatus, of which the following is a specication. e e

This invention relates toa portable boiling, roasting and baking apparatus for converting raw articles of food, such as meat, fish, poultry, vegetables, fruit, et cetera, into a cooked condition, employingthe normal temperatures necessary in each case, and utilizing any .suitable lexistent, source of heat which is independent of the actual apparatus. l y

The articles offfood are knot directly exposed to radiation but inclosed in a nonpermeable parchment paper wrapper or casing, freely located inside a boiling and roastingl chamber adapted to kbe hermetically closed. In thisthey are merely subjected to the normal temperature necessary for each operation, by indirectly produced hot air radiation. The normal temperatures employed are for boiling 80 R. stewing 90 and roasting 95-100", and no heating or combustion gases can come into the boiling and roasting `chamber and thereforecannot reach the articles of food. Higher temperatures such as havebeen hitherto employed have only a deleterious action on the i preparation ofthe food both as regards its nutritive value and also its weight, appearance and external form. The effect of too high temperatures is merely tocause a loss of nutritive substances. Roast meat in particular thereby loses very greatly in weight and appearance. The formation of a crust and the scorching of roastfmeat is merely the consequence of abnormal temperatures. In the systems of roasting hitherto employed by the outside of the roast meat being first cooked and then the inside, the pieces of meat must lose in nutritive substances, weight and appearance, as the hot air which, in all the systems hitherto employed, comes directly in contact with the food must always pass through the parts which are already cooked externally untilthe pieces are also cooked internally.

In consequence ofthe circumstance that in `this improved apparatus `the foods are exposed to `the actionof hot air vin a wrapping of a material, such as parchment paper,

l Specification of Letters Patent.

Patented aan. 25, raie. Serial N0. 652,973.

which is not a good conductor of heat, they are gradually and uniformly actedon. In l.this way the piece of meat or other article 1s only converted into the cooked condition when 1n all its parts it has reached the temperature necessary for this. The proof that the cooking proceeds thus is that no crust is formed. Further the piece of meat'or substance is yon the average always uniform in color from the external edge to the core and also full of juice. The use of the parchment paper wrapping1 with the assistance of the normal temperature yields a perfectly new roasting effect. Fish may also be thoroughly cooked in the same Way excludingy water and steam if closed in a parchment paper wrapperk to a normal temperature of 80 R. in the boiling and roasting chamber of this improved apparatus. The lfish then retains all its albuthey are exposed inmens, which are lost in the ordinary operation of boiling as hitherto practised.

Referring to the accompanying drawings, in which an example of construction y,of the invention is shown: Figure l is a cross section; and Fig. 2, a longitudinal section of the. same. j Y Y yThe improved apparatus consists ofwa suitably made, double-walled metal container a, preferably insulation between said double walls, the inner space of which container, that is to say, the actual boiling and roasting chamber y is hermetically shut olf from the which flow around it. the interior `of this providedr with a suitable chamber b, which is adapted to be hermetically closed, grates and plates c are slidably mounted'in suitable guides, and serve to support the food products during the cooking or other operation. The boiling and roasting chamber b is formed of a simple sheet metal casing, and only its bottom which acts as heat distributer is made with ydouble walls them. The object of this is to prevent a stronger radiation of heat from the bottom into the chamber Z) than from the Sides and the cover, which would cause the food products to be unequally acted on. The external container a formed ofa casing with an yintermediate layer of insulating material is open below preferably throughout its entire extent for receiving the hot gases which rise and accumulate in the heating space d formed between said container and the boilwith insulating material between y 9o y heating gases and products of combustion f y termined degree.

ing and roasting chamber b. By' this means the said gases impart heat from the outside to the chamber b, the walls of whichv in turn radiate heat toward the inside for heating the inclosed air in said chamber. Outletpassages from the boiling and roasting chamberV are not provided.

A thermometer e serves for ascertaining the normal temperature necessary in each case in the chamber b which temperature is thus under continual observation and may consequently be maintained at any prederIhis thermometer is carried in an insulated manner preferably on a relatively immovable wall of the container a, and extends into the heating chamber d, said thermometer being arranged inside a protective casing in such a way that its scale is visible and legible from the. outside; Separate guiding or baffleplates l1, may also be preferably provided in the heating chamber d toy guide and distribute the hot gases rising therein and retard the same in such a way as to produce a uniform heating of the cooking chamber.

The cookingy chamber b is accessible from the front through a door fadapted to be hermetically closed, and therefore interrupts the heating chamber d, but is closely 'shut off `from it, in order to bar access to the heating gases and products of combustion. In order to govern the passage ofthe same throughthe heating ychamber al and to be able to adjust and maintain the necessary temperature in the cooking chamber Vb, a regulating valve g of any suitable construction is provided in the container a, which valve is preferably constructed in a manner to provide a fine adjustment. Any overheating of the chamber b is prevented by its being indirectly heated and also by the provision of the thermometer and regulating valve.

The apparatus described has no source of heat of its own, but is arranged to be used with any suitable existing source of heat, for instance, a kitchen stove with coal re, gas stove, petroleumv stove or the like. It may simply be placed on the stove plate to catch the heat radiating therefrom. Or, after removal of the ring of the stove, it may be placed for some time directly over a lire hole, in order to directly catch the hot gases, and then moved to one sideafter the desired temperature has been attained. In consequence of the external insulation the temperature is then maintained for hours. No fall of temperature can take place as the heat radiating from the stove plate is constantly acting from below upward to replace the actual heat absorbed for boiling, roasting or baking. l f

The boiling, roasting or baking is done With the apparatus hereinbefore described in the following manner: The articles of food to be dealt with, immaterially as to their kind, are merely seasoned as usual,

without the addition of fat or water, and placed in a clean parchment paper wrapper made free fromk all chemicals. The wrapper which is merely stuck together by means of wheaten starch and water is then carefully closed by being folded around several times and the corners tucked in beneath. T he wrapper with its contents is then placed on a grate of the chamber b and the latter is closed. In making soups and the klike in pots or pans, they are closed and inserted in the chamber b. TheVv hot gases which flow through the heating chamber Z or which accumulate therein, encounter the outside of the cooking chamber b which then gives olf the indirect heat to the inside. As soon as the thermometer indicates the [normal temperature each time necessary inthe chamber b, the regulating valve g is so adjusted that when the temperature is once attained it is maintained for hours in consequence of the externalinsulation ofthe apparatus.

lets, odors cannot escape and there is no loss Y c of nutritive substances. 'Infthis quite odorless operation, the foodeven in the smallest quantities is merely cooked in its own juice. As soon as it is finished extracts are formed in the wrapper, in the case of roasts and the like, which are an infallible indication of the cooking being finished. These extracts are then employed for preparing sauces. In this way all the nutritive substances are obtained in the form which is most digestible and suitable for thehuman organism. There is no longer any over boiling, burning, drying up, deterioration of appearance, or loss of weight. The boiling and roasting is done entirely without smell and without described which forms thel object of this invention by means of anysuitable existing source of heat. Y v l I declare that what I claim is Y A portable boiling, roasting and baking apparatus adapted to be removably set upon a stove or the like and comprising an msulated container'completely open at the bottom and having an apertured end wall and an opening in` its top wall, a chamber supported in said container and having one end sealed by an end wall yof the containerk and its other end open and located in said end wall aperture, said chamber having uninsulated side and top Walls spaced respectively from the side and top Walls of the container to form a heating space between said container and chamber and having no communication with the latter, said chamber being further provided with an insulated bottom arranged to extend over the stove or the like, an insulated closed channel bridging the space between the top Walls of the chamber and container and connect ing the opening in the top Wall of the container with the interior of the chamber, said channel being adapted to receive a temperature indicating device, an insulated door for and fitting into the open end of said chamber whereby the latter is sealed against the atmosphere and baille plates located in the heating space between the side walls of the container and chamber for retarding the upward travel of the hot gases.

CARL LAMPERT. Witnesses:

JEAN GRUND, CARL GRUND.

Copies of this patent may be obtained for ve cents each, by addressing' the Commissioner of Patents, Washington, D. C. 

